Queen Victoria Sponge Cake

Don’t you crave something light, airy, and low in sugar once in awhile? Well this classic English dessert has only five ingredients and can be made in no time. Filled with jam and cream and topped with powdered sugar and cherry halves, this recipe is the perfect treat to enjoy with a cup of tea.

In fact, Victoria Sponge is still considered the quintessential English teatime dessert to this day. This small cake is cut into “sandwiches” and served with your tea. The original cake adored by Queen Victoria herself was two layers with jam and whipped cream in between. I’ve adapted it a little by filling it with a rich pastry cream, a multi-berry jam, and then adding toppings.

Anyone can enjoy this simple yet elegant dessert, and if you find it too plain you can always add flavor. This cake takes on rum, coconut, almond, and vanilla bean flavors very well, among others, because it is so light in taste.

I hope you enjoy this delicious British classic as much as I did!

Happy Baking,

Ivy B. Lake

For this recipe you will need two 6″ round pans, parchment paper, a spatula, a whisk, and a mixing bowl.

Ingredients:

  • 125 grams sifted self-rising flour (5/8 cup, but I recommend weighing)
  • 125 grams soft butter
  • 125 grams caster or superfine sugar
  • 2 eggs
  • 1 – 1 1/2 tsp. vanilla extract (optional)

Directions:

Preheat your oven to 375 degrees. Grease your 6″ rounds with butter, then dust with flour. Cut circles of parchment paper to fit into the bottom, grease and flour the parchment paper as well, and place it in the bottom of the pans.

Beat butter and sugar together in a bowl. (If you do not have caster sugar or superfine sugar, then pulse some granulated sugar in a food processor to make your own). Add the vanilla extract

Add the eggs to the bowl, mixing one by one. Add the sifted flour and fold it in with a spatula.

Divide the batter evenly into the two pans and spread flat with a spatula. The batter will fill very little of your pan, but don’t worry, it will rise.

Bake for 20-25 minutes.

Your cakes will be springy and light when baked! Make sure to test them with a toothpick before removing them from the oven. If desired, put a layer of pastry cream (find a great pastry cream recipe here), whipped cream, jersey cream, jam, jelly, or marmalade in between the cakes when they’re cooled. A nice touch is to top the cake with powdered sugar and whipped cream (I also added some jam and cherries to great affect).

I hope you fall in love with this perfect treat just like I did. Enjoy!

Leave a comment if you have any questions or suggestions.

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